Yantai is one of the first 14 coastal open cities in China, a national historical and cultural city, a civilized city in China, one of the ten most comfortable cities in China, one of the ten safest cities in China, and one of the ten most beautiful cities in China, known as "Mountain and Sea Fairyland".

FeaturesSnackMainly include: Yantai steamed buns, FushanNoodles, Laolai small noodles, fresh fishDumplings, bloomingSteamed buns, pleatedBuns, Sugar CrispyFried, Yantai large cherryPeach, Mangcheu large sugar, salted fish, greenLamb ribs,Braised large shrimp, Yellow County meat box, lotusDried scallopsand so on.

Fushan pulled noodles

Introduction

Pulled noodles, also known as pulled noodles, big noodles, are a type of noodle and a traditional noodle making technique.Mince noodles are famous in Shandong Fushan, and there is a saying that it originated from Fushan noodles.Fushan noodles have three types: solid noodles, hollow noodles, and dragon whiskers noodles.Solid noodles are divided into three types: circular, flat, and three-cornered, with more than 20 specifications, and the broth is divided into ten varieties such as large broth, warm broth, fried sauce, three-flavor, clear soup, and braised sauce. The combination of noodle and broth has certain requirements, generally thick broth with thick noodles, clear broth with thin noodles, fried sauce with flat noodles.

Hollow noodles are noodles with special processing techniques, pulled out with an inner hollow, and two sides are breathable, resembling a lantern-shaped noodle.Dragon whiskers noodles are a single noodle, which is pulled into 2048 thin strands like hair, which is a master craftsmanship.Fushan noodles are famous at home and abroad because of their strong craftsmanship, good taste, and many varieties.MethodIngredients

Flour

2500 grams (about 1500 grams), alkali 5 grams,

Salt(for summer use) 10 grams.Method1. Dissolve salt and alkali separately in water, then put the flour into a bowl, add appropriate amount of water and knead well, then add alkali water (leave 1.5 grams of alkali water), knead into a dough, put it into the bowl and let it rest for about 10 minutes.2. Take out the kneaded dough and place it on a cutting board to knead and shape into long strips, then spread the remaining alkali water on the surface of the strip, then grasp the two ends of the strip and roll it on the cutting board, making a "pop" sound, and repeatedly fold the noodles, kneading and rolling for about 7-8 times, so that the noodles can be stretched and thinned evenly after being kneaded, so that the noodles can be stretched. If the noodles are stretched into flat strips, press the finished noodles with your hand.

3. Fold the noodles that have been kneaded, and use even force to shake up and down and pull out, gradually stretching the noodles, generally stretching to about 165cm long, then fold the noodles again, grasp the two ends and pull out again.

Stretch, fold and pull repeatedly.

Starting from the first fold, each time you fold and pull out, the number of pulls is called "one fold".The number of pulls determines the size and thickness of the noodles.There are two types of noodles: flat noodles and round noodles. Some noodles can also be made into three-cornered noodles.

Flat noodles are different from round noodles in terms of width, narrowness, and thickness.Flat noodles can be divided into: grass noodles, 3 folds, 16 strands, width about 3 cm;Ribbon noodles, 4 folds, 32 strands, width about 1.5 cm;Willow leaf noodles, 5 folds, 64 strands;Leek noodles, 6 folds, 128 strands;

Thin leek noodles, 7 folds, 256 strands;One strand noodles, 8 folds, 512 strands.Round noodles can be divided into: coarse noodles, 3 folds, about 6mm thick;Green bean noodles, 4 folds, about 3mm thick;Thick noodles, 5 folds;Thin noodles, 6 folds;Thin round noodles, 7 folds;One strand noodles, 8 folds;Dragon whiskers noodles, 9 folds, 1024 strands, resembling silver thread.Three-cornered noodles: after kneading, press the long strip noodles into a three-cornered shape, and then pull it into thin noodles, which is complete.4. At the same time, boil the water for cooking noodles, after the noodles are pulled, pinch off the head of the noodles with both hands and put it into the boiling water, when the first roll of noodles is cooked, use a long bamboo chopstick to turn the noodles 4-5 times, immediately scoop out and put it into a cold water basin, so that the noodles can stand up straight, to prevent sticking, and then scoop out and put it into a boiling water pot to cook again, and then put it into bowls, and add soup and sauce according to personal preference.Production techniques1. The temperature of the water when making dough can vary depending on the season. In winter, 70℃, in spring, 35℃, in summer, use salt water;2. The dough must be kneaded and rested, knead to a smooth surface;3. The cooking time of noodles is about 1 minute, the time for thin noodles can be shorter, but the cooking process must not add cold water, and it must not be cooked too soft to prevent sticking.BraisedLotusMeatballs

Introduction

Lotus meat balls are a local snack in Yantai, made with lotus, dried shrimp, and meat.

1. The temperature of the water when making dough can vary depending on the season. In winter, it is 70℃, in spring, 35℃, and in summer, it is made with salt water.

2. The dough should be kneaded and proofed until the surface is smooth.

3. The cooking time for noodles is about 1 minute. For thin noodles, it can be shorter. During cooking, it is forbidden to add cold water and cook it too soft, which can cause sticking.

BraisedLotus rootDumpling

Introduction

Braised lotus root dumplings, one of the characteristic dishes of Yantai, are characterized by their crispy exterior and juicy interior, and are fresh and delicious.believes that lotus is not only delicious but also has medicinal value and is beneficial to the human body.

Method

Ingredients：

500g fresh lotus root, 3g fine saltsugar20g,soy sauce25g, flour 60g, green onionginger5g minced,MSG1g,egg1, cookedpeanutsoil 500g (approximately 100g consumption).

Method:

1. Peel, slice, and wash the lotus root, then cut it into minced pieces and put it in a bowl. Add eggs, fine salt, MSG, flour, green onion, and ginger, and mix well to form the filling.

2. Heat the pot over high heat, add oil and cook over high heat until the oil smokes.Squeeze the lotus root intoThe size of the dumplingPut it in the pot to fry until it turns golden, then remove and drain.

3. Pour out the oil in the pot, add a little hot water, add the lotus root, bring to a boil over high heat, add soy sauce and sugar, cover the pot and cook for about 5 minutes.

SeaweedSteamed bun

Introduction

Steamed bun, a unique snack in Long Island, uses seaweed,dried shrimpas filling. The shape of the bun can be round or long.EspeciallyBreakfast|Many locals also eat these kinds of steamed buns.

|Recipe

|Main ingredients

|Flour 500g

|Sea snails 350g

|Pork 250g

|Auxiliary ingredients

|Oil appropriate amount

|Salt appropriate amount

|Green onions appropriate amount

|Ginger appropriate amount

|Star anise|A little flour

|Garlic appropriate amount

|Sauce appropriate amount

|MSG appropriate amount

|Warm water appropriate amount

|Yeast 5g

|Recipe:

|1. First, mix the flour, yeast, and appropriate amount of warm water to form a dough and ferment in a warm place.

|2. Cut the pork into small pieces.

|3. Marinate with sauce.

|4. I didn't buy too many sea snails.

|5. Wash and dry, cut into fine pieces.

|6. Chop green onions, ginger, and garlic and put in a bowl, put the meat in the bowl.

|7. Add all the seasonings.

|8. Mix|Steamed bun filling|For later use.

|9. The dough has risen, and the honeycomb-like structure is very rich.

|10. Put the risen dough on a table and knead it vigorously.

|11. Knead until smooth and fine.

|12. Roll into long strips and cut into small pieces.

|13. Press with your palm.|This makes it easy to roll.

|14. Pick up a piece and roll it into a small oval bun.

|15. Fill it with the filling.

|16. Wrap it with this method, hold it with your left hand, and use your right hand to pinch it up and down.

|17. Make steamed buns in this shape, and after steaming, let them rest for 20 minutes.

|18. Steam|After steaming, it is ready in fifteen minutes.|Steamed oysters

|Introduction

|Steamed oysters are a famous Shandong delicacy.

|It is a dish that combines freshness, delicacy, and tenderness.|"As described in "The Sea Harvest," "One can break it open, extract the soup with a utensil, eat the meat, and the juice is also delicious."|When cooking, wash and remove the shell of the oysters, and then clarify the oyster broth. Pour it into a spoon and boil. When cooking, add oysters, green onions,|Green vegetables|Minced garlic, and a little salt, and it's ready to eat.|The soup is like milk, and the old name is "Ta Zhen Milk".|Recipe

|Main ingredients:

|Oysters|400g (fresh)|Auxiliary ingredients:

|Winter gourd|10g|Wood ear|(Blanched), 10g|Seasonings: 5g green vegetables, 3g green onions, 2g ginger, 6g salt, 3g Sha wine, 2g sesame oil

|Recipe:

|1. Brush the fresh oysters clean, wash them, and use a knife to open the oyster shell, then take out the oysters, and remove the tough mouth;

|2. Pour the oyster juice into a bowl, and let it settle, and set aside.

|3. Cut green onions and ginger into fine shreds.

|4. Wash and chop green vegetables, reserving the stems.

|5. Remove the impurities from the oysters and wash them, then blanch them in boiling water and drain.

|6. Add 500ml of clear soup, oyster juice, winter gourd, wood ear, green onions, and ginger, and pour in the oysters until 80% cooked, then take out the ingredients and put them in a bowl.

|7. Boil the soup, remove the foam, add Sha wine, green vegetables, and drizzle with sesame oil, and it's ready.

|Braised Shrimp

|Introduction

|Braised Shrimp is a famous Shandong Han ethnic dish.

|It belongs to|Lu cuisine.|The color is reddish and shiny, and the shrimp meat is tender and delicious.|It is a famous and delicious dish in Lu cuisine. The color and taste are admirable.|Braised Shrimp should be flavorful, but not at the expense of the seafood's original flavor.|Therefore, choosing the right ingredients is the most important.|Old draft cannot be used.|We need bright red and shiny oil, not black shrimp.|Ingredients like eight-cornered flower, fragrant spices, are not allowed.|Recipe|Ingredients: 1000g shrimp, 75g sugar,

|Chicken broth

|150g|Vinegar and soy sauce 5g each, salt 0.5g, MSG 1g, Sha wine 15g, chopped green onions 2g,|Preparation: 1. Remove the shrimp head and shell, remove the shrimp intestines, and leave the skin intact. Rinse.|Cut green onions and ginger into slices.|2. Heat the oil in a wok to 80% heat, and then add the shrimp, and fry until 50% cooked, then take it out.|Heat the wok again, add green onions and ginger to release fragrance, then add chicken broth, sugar, vinegar, soy sauce, MSG, Sha wine, and shrimp, and simmer over low heat (fire) for 5 minutes. Take out the shrimp, and arrange it neatly on a plate. Then pour the remaining juice on the shrimp and it is ready.|Taro

|Introduction|Taro|Is a famous Shandong specialty, with golden yellow color, smooth texture, sour and sweet taste, crispy and soft inside, and constant sugar threads.|Choose taro from Yantai, Shandong, as the raw material, and make it by stir-frying with sugar.

|Taro from Yantai is famous both at home and abroad. The soil in Yantai is suitable for the growth of taro, and the taste of taro is very sweet.|Therefore, this dish is called a Shandong delicacy.

|As a steamed food dish, Taro has a unique flavor and can be eaten with dishes.

Fried applesis a famous Shandong local delicacy, with golden color, smooth shape, sour and sweet taste, crispy outside and soft inside, and continuous sugar threads.Use Shandong Yantai's greenbananaas raw material, fried with sugar to make.Yantai apples are famous both at home and abroad. The soil in Yantai is suitable for the growth of apples, and the apples grown are very sweet.Therefore, this dish is known as a Shandong delicacy.

Fried apples are a cooked dish, with a unique flavor, which can enhance the joy in the room.This dish is a golden yellow color, with a crispy exterior and tender interior, and is both fragrant and delicious.When served, you pull and twist, with golden threads all over, and laughter never stops.“Pulling Scallions” is a sweet dish that everyone can enjoy.

Method

[Ingredients]: 350g apples, 150g white sugar, 750g peanut oil (actual consumption 75g).CookedSesame10g, 1 egg, 150g dried starch.

[Process]: 1. Wash and peel, core, and cut the apples into 3cm cubes.Crack eggs in a bowl, add dried starch and water to make a batter, and put it into the apple cubes to create a batter.

2. Heat the oil in the pot to 70% heat, add the apple cubes, and fry until the apple skin is crispy and golden yellow, then drain and remove.

3. Keep 25g of oil in the original pot, add 150g of white sugar, stir continuously with a spoon until the sugar melts and forms a light yellow, sticky thread, pour in the fried apples, flip and sprinkle with sesame, and cook until done, plate and serve quickly, and serve with a bowl of cold water. It is more fragrant and crispy to soak the apple cubes in cold water first before eating.

[Notes]

1. Fruit ingredients need to be peeled, and pay attention to the changes in enzymes. Meat needs to be peeled and deboned, and fish needs to remove bones.In hotels, two people can operate simultaneously, one to fry and stir-fry, which not only saves time but also prevents sticking.

3. In cold weather, use hot water to keep the bottom warm and extend the time of pulling the dish.

Pleasant Small Noodles

Introduction

Pleasant Small Noodles is a traditional snack of Pleat, with a long history.The noodles are made by hand-pulling, which is also called "pulling noodles," and the noodles are thin and chewy. The broth is made by boiling true sea bass (also known as "Gaji fish"), adding a suitable amount of green bean starch, and combining it with soy sauce, wood ear mushrooms, sesame oil, star anise, and Sichuan peppercorns. Each bowl is about 20g, with a unique seafood flavor.

History and Culture

During the Republic of China period, "Cloth Fu Tang" noodles, made by the heir Cloth Fu Tang, became famous.（Also called "Cloth Fu Tang Noodles"）Cloth Fu Tang's ancestry is from Xiasia, he learned cooking at the age of 13, he operated a donkey cart selling noodles, and he co-operated a noodle shop with others. In 1945, he operated "Cloth Record Restaurant".He made noodles with very exquisite ingredients and workmanship, so the production volume was small, and only about 100 bowls were sold every morning, and it was famous for its exquisite workmanship and delicious flavor. Often, foreign customers are disappointed that they cannot eat Cloth Fu Tang Noodles.After the establishment of the People's Republic of China, breakfast in many restaurants and hotels in Pleat, as well as high-end hotels, used to sell this.

Method

Ingredients: (Based on 30 portions)

2500g fine flour (actual consumption 1500g), 5g alkali, 10g salt, 1 piece of sea bass (about 1000g), 1 egg, 100g soy sauce, 15g wood ear mushrooms, 5g star anise, 5g Sichuan peppercorns.Green onionAppropriate amount.

Method:

1. Make noodles: Add flour and water to make a dough, add alkali powder, knead well, and fold the dough 6 times, then immediately put it into a boiling water pot to cook and pull out 30 small bowls.

2. MakeFish Soup: First, clean and gut the sea bass, and then make diagonal cuts on both sides;Cut and wash the wood ear mushrooms, and cut them into small pieces.

3. Add water to the pot and bring to a boil, then add the sea bass to cook, and then add star anise, Sichuan peppercorns, soy sauce, salt, Shao wine, wood ear mushrooms, and starch. Cook until the fish is cooked, then remove the fish, and remove the star anise and Sichuan peppercorns. Cut the fish meat into small pieces.

4. Crack an egg into a bowl, and mix it well, and pour it into the boiling soup, and sprinkle with chopped green onion. After boiling, pour it into each bowl of noodles, and then sprinkle with diced fish meat.

Yantai Steamed Pig

Introduction

Yantai Steamed Pig is a local snack of Yantai, made with coarsePotatoStarch as raw material. Heat and stir the starch with water to make a paste, and then cut the paste into small pieces. Fry in a pan until the outer layer is golden and transparent, and combine with shrimp oil, sesame paste, garlic juice, and other seasonings.

History and Culture

The origin of Yantai Steamed Pig: Legend has it that more than 100 years ago, two brothers from the Men family came to Yantai to drynoodles. One day, they just made the noodle dough, but the weather was cold, so they couldn't dry the noodles, and the dough would spoil.In a hurry, the two brothers invited the villagers to fry the noodle dough, add garlic and eat. Everyone thought it was delicious, so they set up a stall to sell the fried noodle dough. People said it was delicious, but no one knew what it was called.One clever person thought that this dish was created by the two brothers, and they fried it with oil, so they called it "Steamed Pig".Yellow County Meat BoxIntroduction

Yellow County Meat Box is a traditional snack of Yellow County, Shandong, which originated in the late Ming and early Qing dynasties,adjustment and has a history of more than 400 years.

It is made with coarse potato starch, pork, and other ingredients.

The main ingredients are:Coarse potato starch 200g, pork 100g, salt 2g, green onion 5g, ginger 3g, Sichuan peppercorns 2g.Method:1. Soak the coarse potato starch in cold water for 30 minutes.2. Cut the pork into small pieces.

3. Cut the green onion and ginger into fine chopped.

4. Heat the oil in a wok over medium heat, add the pork and stir-fry until it changes color.5. Add the green onion, ginger, and Sichuan peppercorns to the wok and stir-fry until fragrant.6. Add the coarse potato starch and stir-fry until it forms a sticky paste.7. Add salt and stir-fry until cooked.8. Serve hot.

Method

The cooking process of Huang County meat box is to cut the porklean meatinto fine diced or coarse paste, add seasoning, soup, seaweed, and vegetable minced, and then flatten the prepared dough into a rectangular shape, put the same shaped oil dough on top, roll it into a long strip, and pinch it into a uniform dough, with the cut side facing down, and then flatten it.A flat bottom potclean, heat and spread a layer of clear oil, put the meat box into it to fry both sides until golden, then stand it up to fry six sides, forming a snail-like shape, and then put it back into the clear oil to fry until cooked.In fact, the making of meat box is far more complex than the cooking process described, and can be said to be very complicated. It requires a series of steps such as mixing, making dough, shaping, rolling, filling, and shaping, and it is difficult for ordinary people to make a delicious meat box with excellent color, aroma, taste, and shape.Its main characteristics are mainly reflected in two aspects. First, the dough uses a combination of oil dough, scalded dough, and cold water dough. That is, first mix and knead the two types of dough, and then roll them into a rectangular shape, and then put the same shaped oil dough on top, roll it into a long strip, and pinch it into a uniform dough.Meat patties made with this dough have a particularly crispy and delicious texture.Secondly, frying.After frying the meat box, it needs to be taken out from the pot, and then added with clear oil. The amount should be about one fifth of the height of the meat box. Then arrange it evenly and fry it until cooked.Therefore, Huang County meat box belongs to half frying, half frying, half frying, half cooking method.

Shrimp braised in soy sauce

Braised shrimp

Introduction

Braised shrimp is a famous local delicacy in Shandong.According to 's, "There are shrimp in the sea, about one foot long, as big as a child's arm, fishermen catch them in nets, two by two, dry or marinate, and then sell them.Shrimp travel between the and twice a year in spring and autumn.

Shrimp are known both at home and abroad for their thick meat, fresh taste, beautiful color, and rich nutrition.

Method:

Main ingredients:

Shrimp 300g

Star anise 15gDried mushroom15gMung bean10g.

Seasoning:

Peanut oil 60g, rice wine 15g, soy sauce 20g, cornstarch 10g, MSG 2g, white sugar 10g, salt 2g, green onion 5g, ginger 3g, pepper 2g.Method:1. Cut the shrimp into pieces, remove the whiskers and legs, remove the head and internal organs, and wash them, then put them on a cutting board.

2. Cut off the shrimp head, and cut the shrimp body into 3 pieces, and the small ones into 2 pieces.

3. Wash the star anise, and slice it.

4.

Mushrooms

Remove the stem, wash clean, and slice.5. Chop the green onion and ginger.6. Place the pot on the fire, add oil and heat to 70% or 80%, then add the shrimp and stir-fry until 70% or 80% cooked, then pour it into a colander to drain the remaining oil.

7. Leave a little oil in the pot, heat to 70% or 80%, add the chopped green onion and ginger, and stir-fry until fragrant, then add the shrimp, and stir-fry.

8. Add star anise, dried mushroom, and mung bean, and stir-fry for a few minutes, then add rice wine, soy sauce, sugar, salt, and a little clear soup, and bring to a boil.

9. Add the fried shrimp, bring to a boil, and cook for about 5-8 minutes. When the soup is not enough, add MSG and stir well to adjust the taste. Then add cornstarch to thicken, and pour in flower pepper oil to finish.

8. Add lychee slices, shiitake mushroom slices, and green beans, stir-fry for a few minutes, then add rice wine, soy sauce, sugar, salt, and a little broth, bring to a boil;

9. Add the fried shrimp pieces. When the soup boils again, reduce the heat and simmer for 5-8 minutes. When the soup is not enough, add MSG and stir until the flavor is adjusted. Thicken with cornstarch, drizzle with chili oil, and it's done.